Gluten Free Cauliflower Mushroom Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 2
A delicious and gluten-free version of a classic Risotto
  • 1 tbsp olive Oil
  • 2 cloves garlic, chopped or grated
  • 1 cup fresh mushrooms of your choice (I used a mix of cremini and button)
  • 1 cup broth (chicken or vegetable)
  • 2 cups Cauliflower, riced
  • ¼ cup heavy cream (or coconut cream for a vegan version)
  • ¼ cup parmesan cheese (or vegan parmesan)
  • A handful of fresh chives, basil or tarragon
  • Salt and black pepper to taste
  1. Chop cauliflower into florets and place in a food processor. Process them until they’re about the size of couscous.
  2. Alternatively, you can grate the cauliflower using a box grater.
  3. In a pan, saute garlic in the olive oil for 1 minute.
  4. Add the mushrooms and saute for 2 minutes.
  5. Mixed in the riced cauliflower and cook this for a minute or two before pouring the broth.
  6. Lower the heat of the fire and cover the pan. Let this cook for about 7-10 minutes.
  7. Remove the cover of the pan and add the heavy cream and parmesan cheese.
  8. Season with salt and black pepper. Let this cook for another 2 minutes.
  9. Once done, top with fresh chives/basil/tarragon.
Recipe by Maya Kitchenette at